Search Results for 'Chicken'

Preheat oven to CircoTherm 180°C and VarioSteam medium level. Mix flour and five spice together, then coat chicken pieces. Heat oil in a large cast iron casserole dish over high heat, Induction level 8 and brown the chicken in batches. Remove and set aside. Add garlic, ginger, chilli and star anise cook for a few minutes. Add the remaining ingredients and mix to combine. Return chicken to the dish. Place dish in oven on shelf level 2 and set a timer for 15 minutes. While chicken is cooking, place rice in a small cast iron casserole dish with 375ml water. When the timer has lapsed, add the rice to the oven alongside the chicken and continue cooking for 20 minutes. While the chicken and rice are cooking, prepare the bok choy. Wash, trim ends and cut into quarters lengthwise. Place on a plate and drizzle with sesame oil. When the chicken and rice timer has lapsed, remove the rice from the oven and cover with aluminium foil. Lay the bok choy on top of the chicken in a single layer. Continue cooking for a further 5 minutes. Serve the braised chicken and mushrooms with rice and bok choy. Spoon over broth.

Make the stuffing, take 1 chicken breast, roughly chop and process in a food processor to make a fine mince. Place shallot and butter in a frying pan, heat over medium heat, Induction level 7 for 3 minutes, until soft. Stir through the Herbes de Provence and allow to cool. Combine the minced chicken, cooked shallot, chopped cranberries and cream in a bowl. Season with salt and pepper and mix well. Preheat oven on FullSteam to 72°C. Prepare the remaining chicken breasts, place flat onto a cutting board and carefully cut horizontally but not all the way through to butterfly each fillet. Flatten each fillet with a mallet. Ensure each fillet is flat and even thickness, approximately 1 cm. Spread each fillet with 1/3 of the stuffing, use wet hands to press stuffing to evenly. Carefully roll the chicken breasts from narrower, pointy end to form a tight roulade. Roll each tightly with baking paper ensuring that each roll has a double layer of paper. Secure each end and place roulades on large perforated stainless steel tray. Cook for 1 hour. While the chicken is cooking, make the cranberry and orange sauce. Place all of the ingredients into a small saucepan. Bring to the boil over high heat, Induction level 8. Reduce heat, Induction level 5 and cook for 10 minutes until sauce reduces. When the chicken has cooked, preheat a chargrill plate over medium/high heat, Induction level 7. Remove paper from the roulades and blot with paper towel to remove excess moisture. Drizzle roulades and asparagus with olive oil. Brown the roulades and cook asparagus on the chargrill plate. Remove and cut the chicken roulades into 1cm slices. Place asparagus on to a serving platter, arrange roulade slices and dress cranberry and orange sauce.

Place all of the ingredients for the spring onion rolls in a bowl of a stand mixer and knead together with a dough hook for 10 minutes. Add extra water if required to make a smooth soft dough. Put dough in a bowl in the oven, select Dough proving setting 1 and prove for 30 minutes. While the doughs is proving, make the filling. Place the spring onions, five spice, salt and oil in a small saucepan. Place saucepan over Induction level 9 or FlameSelect level 9 for 1 minute, mix well. Allow to cool. Marinate the chicken while proving the rolls. Place chicken, ginger, garlic, Ketjap Manis, oyster sauce and sesame oil in a metal baking dish (ensure that the tray it fits beside the rice tray). Stir to combine. When the dough has proved, dust the bench lightly with flour. Roll dough out to a rectangle approximately 20cm x 30 cm. Spread filling on the dough and sprinkle with extra spring onion, fold into three layers, lengthways. Cut strip into 12 even pieces. Take 2 of the pieces and stack together. Press a chopstick into the middle of the stack lengthways.  Stretch the stack to about 20cm long. Now, place the chopstick across the middle of the strip. Pinch the two ends together and twist using the chopstick. Remove the chopstick, place the roll ends side down on the large perforated tray, lined with baking paper Repeat with remaining dough to make 6 rolls. Cover with a damp tea towel and allow to rest for 10 minutes. Prepare all vegetables and have ready to be added to the chicken later. Place rice with 2 cups of water in the solid stainless steel tray. When spring onion rolls are ready, place the prepared rice in the oven, on the wire rack on shelf level 3 and select FullSteam 100°C. Set cooking time to 5 minutes. After 5 minutes, add the prepared chicken tray on shelf level 3 to the oven and continue cooking the rice and chicken for a further 2 minutes. When the cooking time ends, add the spring onion rolls to shelf level 2 and continue cooking for 5 minutes. Again when the cooking time ends, add the vegetables to the chicken tray and cook all of the foods for another 5 minutes. Remove all of the food from the oven and toss the chicken and vegetables with the cooking liquid.  Serve the rice, topped with the chicken and vegetables, and the spring onion rolls.

Preheat the oven Circo Roast 185°C. (This recipe can be cooked in a Microwave Combi Oven to save cooking time, check notes below). Drizzle the chicken with oil and coat with the Chermoula. Marinate for 1-2 hours if time permits. Place the chicken onto an oven shelf, over a universal tray. Insert the probe into the thickest part of the largest chicken fillet. Set the probe for 73°C and select medium Vario Steam. The chicken will take 25-30 minutes approx. Remove the probe, wrap the chicken and keep warm. Combine the rice and water in the small steaming dish. Steam on 100°C for 16 minutes. Cut the chicken fillets crossways into slices and place decoratively into the serving bowls with the rice, chickpeas, cabbage, cucumber, red onion and tomato combined with the mint. In a jar combine the vinegar, juice, oil, salt, pepper and sugar. Shake until combined then drizzle over the salad ingredients. Spoon the yoghurt over the chicken and sprinkle each bowl with feta. Serve immediately.

Preheat the oven on CircoRoast to 190°c & line the universal pan with baking paper. Place the chicken fillets on the tray and rub with the smoked paprika. Brush the chicken with olive oil and cook on shelf position 3 for 22 to 25 minutes or until the chicken is cooked. Change the oven function to Circo Therm® at 190°c While the chicken is cooking, heat a frying pan over a medium to high heat, Induction level 7. Place the corn cobs into the pan and allow to cook, turning regularly until the corn begins to blacken. Remove from the pan and cool before slicing the corn from the cob. Add the extra olive oil to the pan and fry the onion and garlic for 2 to 3 minutes. Add the spices & oregano & continue cooking for a further minute before adding the capsicum. Continue frying for 2 minutes. Stir in the chipotle in adobe and the tomatoes then reduce the heat to low, Induction level 3 and cook for 4 to 6 minutes or until slightly reduced & thickened. Stir in about two thirds of the black beans and reserve the remainder. Arrange the corn chips in an ovenproof dish, reserving some to serve with the Nachos.  Place the sliced chicken onto the corn chips and spoon the sauce over the top. Sprinkle with the cheese and bake for 12 to 14 minutes or until the cheese is melted and slightly golden.

Preheat the oven on CircoRoast at 180°c and line the universal tray with baking paper. Place the chicken breast side down onto a board. Using kitchen shears, cut closely down either side of the back bone then remove it. Turn the chicken over & press firmly on the breast bone to flatten the chicken then tuck in the wing tips. Place the chicken onto the prepared tray. Squeeze some of the lemon over the chicken, then tuck the wedges under the chicken with the onion, garlic and oregano. Brush the chicken with the olive oil & season well with salt & pepper. Cook on shelf position 3 for 50 to 60 minutes or until cooked. The juices should run clear when tested with a skewer. While the chicken is cooking, place the potatoes and the lemon halves into a large saucepan and cover with water. Bring to the boil over a high heat, Induction level 9 then reduce to a medium heat, Induction level 5 and boil gently for 12 to 14 minutes or until the potatoes are just tender. Drain the potatoes & toss with the juice from the lemon halves, olive oil and oregano leaves. Place onto a baking tray that has been lined with baking paper & season well with salt and pepper. When the chicken is cooked, change the oven function to Circotherm & increase the temperature to 200°c. Place the potatoes on shelf 3 and cook for 12 to 15minutes or until golden. While the potatoes are cooking, make the lemon sauce by placing the garlic, shallot, lemon juice and stock into a small saucepan. Bring to the boil over a high heat, induction level 9 then reduce to medium low heat, induction level 4 and boil gently to reduce by one third. Reduce the heat to low, Induction level 2, then, using a whisk, gradually incorporate the butter to form an emulsion. Drizzle the sauce over the chicken before serving.

Peel & trim the carrots, sweet potato & pumpkin and chop into 2 to 3cm pieces.    Place into a large bowl with garlic and ginger then add the spices and olive oil and toss well to coat.    Preheat oven on CircoRoast to 190°c. Line the universal tray with baking paper and arrange the vegetables in a single layer on the tray. Season with salt and pepper.   Line a second tray with baking paper and place the chicken onto the tray. Rub the chicken with the extra spice and olive oil.     Place the vegetables on shelf 1 and the chicken on shelf 3 and cook for 28 to 30 minutes or until the chicken is cooked. Remove the chicken and allow to rest. Change the oven function to CircoTherm® and set the temperature to 190°C. Continue to cook the vegetables for a further 15 minutes or until tender.    Place the vegetables into a large saucepan with the stock and puree with a stick blender until smooth. Alternatively, use a blender or food processor to puree the vegetables. Cook the soup over a medium heat, Induction level 5 until hot.    Slice the chicken finely. Spoon the soup into serving bowls then top with the chicken, mint leaves & yoghurt. 

Preheat the oven on CircoTherm® 190°C. (This recipe may be cooked in a Microwave Combi Oven to save cooking time, check notes below). Quickly toss the chicken in the cornflour until coated. Heat the oil on induction setting 8, shake the excess corn flour off the chicken and add to the oil and cook in 2 batches until lightly browned. Place the browned chicken onto a greased universal tray with the sweet potato, onions, capsicum and olives. Combine in a jug the honey, mustard, water and rosemary and mix well. Drizzle the mixture over the chicken fillets.   Bake for 40 minutes or until cooked through. Toss through the spinach leaves and serve immediately. 

In a medium steam dish place your rice, dice the chicken breast into 2 cm cubes and add to the rice, fine dice your onion, crush your garlic, cut the chilli, zest your lemon and roughly chop your ham and add to the container, finally add your oil and water and place in your steam function on 100 degrees for 20 minutes. When timer goes off add the peas and cook for a further 5 minutes, when completed remove from the oven then add your butter and parmesan. Stir until everything is combined then serve.